This easy Blackstone Chicken recipe shows you how to make chicken on the Blackstone griddle in minutes. Perfect for a quick dinner on weeknights or weekends!.
Cooking juicy tender chicken on a griddle can seem daunting but it doesn’t have to be with the right techniques. A griddle’s direct, dry heat can quickly dry out chicken, leaving it tough and flavorless. However, with a few simple tricks, you can ensure your chicken stays succulent and delicious every time.
We’ll go over everything you need to know to get good at griddling moist chicken, from picking the right cuts to seasoning and marinating to keeping an eye on the temperature. If you prepare and cook the chicken the right way, you’ll have tender, juicy chicken right off the griddle in no time.
Choosing the Best Chicken Cuts for Moistness
The first step in juicy griddled chicken is choosing cuts that have the best chance of staying moist. Boneless, skinless chicken breasts are convenient but can dry out quickly since they lack fat and bone. For better results, opt for bone-in chicken thighs or drumsticks, as the bone helps insulate the meat.
The best chicken is thighs because they have more fat and connective tissue. The skin also helps keep moisture in. If using chicken breasts, leave them bone-in for added moisture. There is less fat in white meat, but it can still be juicy if it is cooked right. Avoid very large breasts, which take longer to cook.
The Importance of Brining and Marinating
It’s important to brine or marinate the chicken before cooking it to add flavor and moisture. A saltwater brine helps the seasoned water get inside the meat and keep it juicy. Add 1/4 cup of salt to every quart of water to make a simple brine. Put the chicken in it for one to two hours.
Marinating in an acidic mixture does wonders too. The acid slightly breaks down the proteins, allowing it to retain more moisture as it cooks. Use yogurt, citrus juice, vinegar, wine or buttermilk and let it marinate for at least 2-4 hours. Oil-based marinades are great too, as oil seals in juices.
Perfectly Preheating the Griddle
Preheating ensures your griddle is at the ideal temperature before cooking. Use a thermometer to gauge the temperature, aiming for 350-400°F. This prevents overcooking while allowing the exterior to get nicely browned. Let it preheat for at least 10-15 minutes so the cooking surface is evenly heated.
Also, rub a thin layer of oil or butter on the griddle before adding the chicken. As well as preventing sticking, this creates a barrier to seal in moisture. Avoid overcrowding the chicken, as steam from closely packed pieces leads to drier meat.
Monitor Temperature Carefully
Perhaps the most critical step for moist chicken is carefully monitoring the temperature as it cooks. Lower heat allows gentle, even cooking, while high heat risks drying it out. After preheating to 350-400°F, reduce the heat to medium-high.
Use a thermometer to track the internal temperature, removing it at 165°F for juicy results. This prevents overcooking, the enemy of tender chicken. Don’t obsessively flip it, just turn halfway through. Allow thicker cuts to cook through without charring the outside.
Let It Rest Before Serving
Never slice into hot-off-the-griddle chicken right away. Letting it rest is crucial, as juices redistribute through the meat as it cools slightly. Even 5-10 minutes of resting wrapped in foil allows moisture to be reabsorbed. Skipping this leads to dryness, as juices run out when cut.
Seasoning and Basting for Flavor
While prep is key for moisture, don’t neglect seasoning for maximum flavor. A simple sprinkle of salt, pepper and spices adds plenty of taste. Baste the chicken with melted butter, olive oil or a flavorful sauce as it cooks – this boosts flavor and moisture.
You can also coat it in a spice rub or herb mix before cooking. Try combinations like brown sugar and chili powder, or rosemary, garlic and lemon. Get creative with seasonings to make your chicken irresistible.
Handy Extras for Added Moisture
Some bonus tricks can give your chicken an extra moisture boost. Brush it with a little extra oil if it seems dry while cooking. You can also coat it in mayonnaise before griddling, as the oil and eggs help retain moisture.
Try adding moist ingredients like chopped mushrooms or onions right on the griddle to release steam under the chicken. Finally, opt for a gas griddle, as it allows more control over temperature than electric.
Putting it All Together for Perfect Results
Follow these steps for foolproof juicy griddled chicken:
- Choose bone-in, skin-on thighs or drumsticks for optimal moisture
- Brine or marinate for 1-4 hours beforehand
- Thoroughly preheat the griddle to 350-400°F
- Use medium-high heat and monitor temperature carefully
- Cook to 165°F internal temperature
- Allow to rest 5-10 minutes before serving
- Season and baste with oils, sauces and spices
- Brush with oil if it seems dry during cooking
- Enjoy your succulent chicken straight off the griddle!
With the right prep, cooking techniques and a little patience, you’ll be a pro at griddling incredibly moist, flavorful chicken. Mastering the balance of browning the exterior while keeping the inside tender is easy with these tips.
Griddled chicken also makes amazing tacos, fajitas, sandwiches and more. Now you can enjoy juicy, delicious chicken meals off the griddle anytime. Don’t settle for dry chicken again – with these secrets, you’ll have perfectly cooked and unbelievably moist chicken every time.
Chicken Breasts on Blackstone
I’m always looking for new ways to cook chicken because we love chicken for dinner. I have to say that cooking chicken on the Blackstone Griddle is one of the quickest and easiest ways to make it.
I actually prefer chicken cutlets as they cook very fast, and you don’t even have to marinate them. Just season, and cook until done. It only takes six minutes tops! We make a lot of cutlets at once and freeze the chicken for later use. Blackstone chicken works well over salads, in chicken quesadillas and in just about any recipe that calls for cooked chicken.
You only need a few simple ingredients from your grocery store for this easy recipe. Full amounts are in the printable recipe card below.
- Chicken breasts: If you can, try to find cutlets or thin chicken breasts. Chicken breasts that don’t have bones or skin can be cut in half and lightly pounded to make them cook faster. Chicken thighs can also be used here.
- Seasonings — sea salt, black pepper, Italian seasoning. I sometimes use herbes de Provence in place of Italian.
- Canola oil, vegetable oil, or any other oil with a high smoke point Olive oil is not recommended for the griddle. We also like to add some butter for flavor, but you don’t have to.
How to Cook Chicken on the Blackstone
First, season the chicken on both sides with salt, pepper and Italian seasoning. Then, heat the Blackstone to medium heat, (350-375) and coat the griddle surface with avocado oil. We like to add a little butter right before adding the chicken, but this is up to you. Next, place the chicken on the surface of the griddle.
Cutlets cook fast, so turn the chicken over after 2-3 minutes. If you are using large chicken breasts, flip chicken after 4-6 minutes. Cook chicken on the second side until the internal temperature reaches 165 degrees F, according to a meat thermometer or instant-read thermometer.
Remove the cooked chicken to a platter or foil pan, and cover with aluminum foil. Let the chicken rest for 5 minutes before serving. This will give you delicious, juicy chicken!.
HOW TO COOK CHICKEN ON A FLAT TOP GRILL (Griddle chicken tips for Blackstone and Camp Chef Owners)
FAQ
How do you cook chicken on a griddle?
Pre-heat griddle to 350 degrees or medium heat. Sear the chicken on the griddle for approximately five minutes on each side or until nicely browned. Move chicken pieces to grill grates and cook until finished, approximately 15 minutes.
How do you keep chicken from drying out in a skillet?
To prevent chicken from drying out in a skillet, sear it initially at a high temperature, then reduce the heat to finish cooking and consider adding liquid like water or broth to create steam and moisture.
Do you put oil on a blackstone griddle before cooking?
Of course, a thin layer of oil is usually put on a Blackstone griddle before cooking to keep the seasoning going and keep food from sticking.
Can You Grill chicken on a griddle?
Consider garlic powder, paprika, or fresh herbs to elevate the flavor profile. By implementing these tips, you’ll consistently grill juicy, flavorful chicken on a griddle. A griddle is a great way to grill chicken without having to deal with the hassle of an outdoor grill.
Can you put cold chicken on a grill?
If you put cold chicken on the grill, it can cook unevenly, becoming dried and overcooked on the outside before it is even warm on the interior. While you don’t want to leave chicken at room temperature for too long before cooking, it’s acceptable to let it sit for up to 30 minutes before cooking.
Which griddle is best for grilling chicken?
The best types of griddles for grilling chicken include electric, stovetop, and cast iron. Each offers unique benefits, such as heat retention and ease of use, making them suitable for various cooking needs. What materials should I consider for a griddle?.
Is grilled chicken dry?
However, there’s an issue with grilled chicken: it’s often incredibly dry. Overdry, stringy chicken is far from incredible–more like barely edible. Not exactly the stuff of culinary dreams. Luckily, attaining perfectly moist, evenly cooked, flavorful grilled chicken is within reach for chefs at any level.
How do I choose the right griddle?
Choosing the Right Griddle: Select from electric, stovetop, or cast iron griddles based on your cooking needs and preferences for heat retention and cleanup. Preparing the Chicken: Opt for tender cuts like breasts or thighs and enhance flavor through marinating or dry rub techniques before grilling.